Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1887-01-07
BRILLIANT SOCIAL EVENT.
SIXTH ANNUAL BANQUET OE THE
COMMERCIAL TRAVELLERS.
The Most Successful Meeting ia the Uis-
tory of the Association-An Elegant
Menu Followed bya Highly Season
ed Feast of wit aud Reason.


Menu Followed bya Highly Season
ed Feast of Wit and Reason.
Inc sixth annual banquet of the Com
mercial Travellers association was held
at the Van Ness House last night, and it
was the most brilliant and enjoyable yet
held by the association. There was Il large
attendance, good proportion of the mem
bers being present and the invited guests
including the clergy and representatives
of all the business and professional inter
ests of the city. The Howard Opera House
orchestra were stationed in one of the
corridors and discoursed their sweetest
strains, 50 that the enjoyment of the
evening included feastng, fun and music
agreeably interspersed Every feature
of the evening was an unqualified sue
cess and the banquet was Il fitting close
for the business year of 1856 in Burning
ton
The association held their annual bust
ness meeting early in the evening in the
hotel parlors. Eight new members were
elected and officers for the ensuing year
were elected as follows:
President-U. a. Woodbury..
VIce-President-W j. Van Patten.
Secretary-F: &. Harrington.
lreaSurer-N. n. Brown.
Auditor-J. II. Holton.
THE BANQUET.
AT the conclusion of the business meet
ing the members of the club with their
invited guests filed into the main dining
hall where the banquet was held. The
hall was specially decorated for the oc-
cason, there being wreaths of evergreeps
trimmed with small flags on each side of
the room, while at the head of the hall
two large national flags We're gracefully
festooned on the wall on either side of the
presidents chair. The tables were con.
veniently and prettily arranged, one eX-
tending across the room at the head OF
the hall and four others extend
ed from 1t at right angles to the
foot of the hall. The tables were
handsomely spread, with elegant
centre pieces and plates We're laid for 40
guests AT the head table were seated the
officers of the society and the clergy, the
side of the other tables. When the guests
had taken their places the assembly was
called To order by Mr. w w. Walker,
president OF the association, who felicitatpd
the members on the fact that none of their
number had been cut off 10y death since
the previous annual meeting. He then
called upon Rev. G.. +. Carter, pastor of
the College street Congregational church.
who asked grace. The banquet was one
OF the finest ever served at the Van Ness
House as can be seen by the follow elabo-
rate
MENU-SERvED IN COURSES.
oysters Blue Points" raw.
Suups-OySter, Il la Windsor green turtle
FISH Boiled fresh Saginaw salmon. egr
sauce fried smell, Il la chevalierc. Saratoga
chips, a la Parisenne; celery, olives, Maras-
chino punch.
nqasts- Turkey, cranberry sauce; tame
duck, current jelly; green e .ose, apple sauce
young bcfKsnlre Ilg, onion dressing.
Entrees fllic Of beef lardcd, aux cham
plgnons; small oyster patties, Boston style !;
chicken PIE; country style; select fried oys-
tiers, la Van Ness; queen lrltters, sauce
cognac; rice cakes, Martha Washington
me--Roast wild goose, Shaker apple
sauce; roast haunch minnesota" ventinn,
current jelly; quail on toast, IL la PerIgord :
roast canyasS back duck. a Ia Maitre an utrl :;
roast mallard duck. la Bcin" broiled Eng
llsh partridge, a la Buckingham broed Phil
hutlphIa squads, lardcd, with jelly; roast pea
cock, Ia Ancennc; squirrel pot PIE, guide
stEIe; braized wild rabbit, a Ia Nivernaisc.
Mdyonalsc-LhCken salad, Il la Victoria (;
loIStcr salad a la st. George.
h'ilsheN- queen olives, Jersey pickles as.
sorted pickles, horse radish, W Worcestershire
sa"ce' Cabbage salad, Frcn n mustard wainu,
syrup, picked onions.
NcgetahlcS Mashed pOtatOps a In err mo .
DoIed potatoes, boiled onions IN cream, French
corn.
Pastry Raspberry tart, "mernuued :" or
ange tart, meringucd; : New Years pudding
brandy sauce; Charlotte Russo d'Vanillu {:
Madeira Jely, st. CrOX rum Jelly, port wine
jelly, Jersey Lily kisses, as>Grfcl fancy emf
CAKE in baskets, Russian sponge drops, cocoa.
hqt mdcarI1mS, zee cream, vanilla flavor.
Dessert Florida oranges, applc> English
Wdihuls, London layer raisens, pecan nuts
Malaf "a -rapes, new tiSs, cheese coffee. black
ana green TEA chocolate.
The hin or fara ,roc ,,ot+a, ~, l., ,,,;.,.
host DreW's best sty lie and reflected credit
on al. concerned, while the service WAS
excellent, thtt master of head walters
Nh. Harry De We're and his efficient corps
OF assistants performing their duties in a
manner that elected general praise
THE POST PRANDIAL EXERCISES.
AT the conclusion of the banquet the
tables We're raped to order by President
Walker, who addressed few remarks to
the association in retiring from that Office.
He congratulated the association ON the
prosperous year just past and referred in
terms of pride to burlington and the
place the city has in the hearts of its
travelling men. He related some anus
inG tories which brought down the loIlsc
and euded by suIrenderiug the direction
of affairs to w. II. 8 Whitcumb. E~u.
the toast master Of the evening. Mr.
Wh!tcomh has long had the reputation of
belu- one OF the best presiding officers
aud atter-dlnner speakers in Vermont.
Lt'' evening, however, he fairly sur.
pstssc hitself, and his irrepressible hu-
NOR seemed contagious for seldom have
better responses to toasts been heard in
this city than those of last evening. Mr..
WhitcOmb joined his words in rhyme as
ne called for responses to toasts weaving
IN many excellent hits and his introduc-
tory remarks were as follows:
MIR. wHITCOMB's INTRODUCTION.
Mr.. PreSbcnt:
fuse
Is all the reason now why should wake my
muse,
That's slept so long, "Twerc better far it
shopld not wake
Nou thinfO pray IFS little rhyrn's IN kind
ness take.
stand to your bidding Sir but first want to
say